Good sprinkled with Mexican queso fresco, goat cheese or blue cheese.

8 ounces (1 packed cup) fresh Mexican choirzo sausage, casing removed

1 medium red onion, sliced 1/4-inch thick

3 tablespoons vegetable or olive oil

2 tablespoons light-flavored vinegar (rice vinegar is very good here)

2 teaspoons sugar

Salt

An 8-to-9 ounce package (about 8 cups) salad spinach, long stems removed

1/2 small jicama, peeled and cut into 1/4-inch cubes

1.   Cook the chorizo and onion.   In a very large skillet, cook the chorizo over medium heat for 4 or 5 minutes until it has rendered a good amount of its fat. Add the onion and continue cooking until the onion has started to soften but is still crunchy, about 5 minutes.

2.  Create the dressing, finish the salad.  To the skillet (still over medium heat), add the oil, vinegar, sugar and 2 tablespoons water.  Mix well, taste and season with salt, usually about 1/2 teaspoon.  Pour the warm mixture over the spinach, add the jicama, mix well and serve.  Serves 4.

Notes– I used 12 oz of sausage, less spinach and made half of the dressing.  Dad really liked it, suggesting we serve it to guests.  Not sure the queso fresco added much next time will try and different cheese.  Even good with Trader Joe’s soy chorizo.